Coffee Fruitcake

RICH DARK FRUITCAKE



Rich Dark Fruitcake image

This is my mother's very old recipe, at least 60 years old. My mother baked this for my wedding, and it sure is delicious and also a great Christmas cake. This is a very long recipe, but well worth the trouble. You can substitute a cup of drained maraschino cherries for the candied cherries, if you like.

Recipe From allrecipes.com

Provided by Carol

Categories     Desserts     Cakes     Wedding Cake Recipes

Time 6h

Yield 40

Number Of Ingredients 24

6 cups golden raisins
3 cups dried currants
1 ½ cups pitted dates
6 cups raisins
1 pound candied mixed citrus peel
½ pound candied cherries
2 cups almonds
2 cups butter
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground allspice
4 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground cloves
1 tablespoon vanilla extract
1 tablespoon almond extract
2 cups white sugar
12 egg yolks
½ cup molasses
12 egg whites
½ cup grape juice
½ cup strong brewed coffee
Calories451.3 calories
Carbohydrate79.6 g
Cholesterol85.9 mg
Fat14.5 g
Fiber4.1 g
Protein6.2 g
SaturatedFat6.7 g
Sodium176.8 mg
Sugar39.7 g

Steps:

  • Wash and dry the raisins and the currants. Wash, dry, pit, and chop the dates. Chop the raisins and the citrus peel. Slice the cherries. Blanch the almonds, and slice them lengthwise. Combine fruits and nuts in large bowl.
  • Grease and line 3 standard Christmas cake pans (these round pans are at least 3 inches deep and come in a set of three sizes- 5, 7, and 9 inch across) with 4 layers of heavy waxed paper, or 3 layers of brown paper. Grease again. Preheat oven to 275 degrees F (135 degrees C).
  • Sift together flour, baking powder, soda, salt, and spices onto a piece of waxed paper. Remove 1 cup of this flour mixture, and combine with fruit and nuts. Mix until fruit is well coated.
  • Cream the butter until fluffy. Add extracts. Gradually add sugar, mixing until creamy. Beat egg yolks until light and lemon-colored, and beat into the butter mixture. Stir in the molasses, and beat together well. Add half of the remaining flour mixture, and blend thoroughly.
  • Beat egg whites until stiff but not dry; fold into batter. Stir in lightly the remaining flour mixture alternately with grape juice and coffee. Add floured fruit and nuts, blending in until fruit is well distributed.
  • Turn batter into prepared cake tins, filling each about 2/3 full and spreading batter evenly. Bake in center of oven. Bake small cake 2 1/2 hours, medium cake 3 1/2 hours, and large cake 4 to 4 1/2 hours. Remove from oven and allow to stand 5 minutes, then turn out on wire rack to cool.

EASY FRUIT COFFEE CAKE



Easy Fruit Coffee Cake image

Here's a keeper! A coffee cake recipe ready to use with whatever fruit that's bountiful.

Recipe From bettycrocker.com

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 18

Number Of Ingredients 9

1 1/2 cups Gold Medal™ self-rising flour
1/2 cup sugar
1/2 cup butter or margarine
1/2 cup milk
1 egg, beaten
3 cups sliced fresh plums, peaches, apples or pears
1/2 cup sugar
1/2 teaspoon ground cinnamon
3 tablespoons butter or margarine, melted
Calories170
Carbohydrate22 g
Cholesterol30 mg
Fat1 1/2
Fiber0 g
Protein2 g
SaturatedFat4 1/2 g
ServingSize1 Serving
Sodium190 mg
Sugar14 g
TransFat0 g

Steps:

  • Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix flour and 1/2 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in pan.
  • Arrange sliced fruit in rows on batter. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle evenly over fruit. Drizzle with melted butter.
  • Bake 28 to 35 minutes or until golden brown. Serve warm or cool.

COFFEE FRUITCAKE



Coffee Fruitcake image

Recipe From epicurious.com

Categories     Cake     Coffee     Egg     Dessert     Bake     Dried Fruit     Raisin     Winter     Molasses     Gourmet     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 loaves

Number Of Ingredients 15

3 1/2 cups plus 2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants (3 1/3 cups)
1 lb raisins (3 cups)
1 cup lukewarm strong coffee
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Special Equipment
2 (9- by 5- by 3-inch) loaf pans

Steps:

  • Put oven rack in middle position and preheat oven to 250°F. Brush loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl. Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together with butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes. Add eggs, 2 at a time, beating well after each addition, and beat in molasses. Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth. Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center). Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks. Peel off foil and cool cakes completely, about 3 hours.

ANY-FRUIT COFFEE CAKE



Any-Fruit Coffee Cake image

This coffee cake is delicious with any fruit. People always want the recipe. I'm not sure where it came from originally, but I've been making it for 36 years, and we never get sick of it. It seems like a lot of work, but it's worth it!

Recipe From allrecipes.com

Provided by Cindy Newell

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 18

4 cups chopped apples
1 cup water
2 tablespoons lemon juice
2 ¼ cups white sugar, divided
⅓ cup cornstarch
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground mace
1 cup butter
1 cup milk
2 eggs, slightly beaten
1 teaspoon vanilla extract
½ cup all-purpose flour
½ cup white sugar
¼ cup butter
½ cup chopped nuts
Calories432.1 calories
Carbohydrate64.2 g
Cholesterol62.6 mg
Fat18.1 g
Fiber2 g
Protein5.1 g
SaturatedFat9.9 g
Sodium327.5 mg
Sugar38.7 g

Steps:

  • Combine apples and water in a saucepan over medium heat. Bring to a simmer; cover and cook until tender, about 5 minutes. Add lemon juice.
  • Mix 1 1/4 cups sugar and cornstarch together. Stir into the apples; cook and stir until very thick. Remove from heat and let cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Stir flour, remaining 1 cup sugar, baking powder, salt, cinnamon, and mace together in a large bowl. Cut in butter until mixture resembles fine crumbs.
  • Mix milk, egg, and vanilla together in a small bowl. Add to the flour mixture and blend until combined. Spread 1/2 of the batter in the prepared pan. Cover with the cooled apples. Drop remaining batter over the apples in small mounds. Spread.
  • Make streusel by mixing flour and sugar together. Cut in butter until crumbly. Stir in nuts. Sprinkle streusel over the cake.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes.

COFFEE FRUITCAKE



Coffee Fruitcake image

Make and share this Coffee Fruitcake recipe from Food.com.

Recipe From food.com

Provided by Food_Lush

Categories     Breads

Time 3h5m

Yield 2 log tins, 20 serving(s)

Number Of Ingredients 5

1 kg dried fruit
2 cups made coffee (instant etc)
water, etc
2 cups self raising flour
200 g dark chocolate, chopped
Calories225.6
Fat6.4
SaturatedFat3.8
Sodium12.3
Carbohydrate45.1
Fiber6.2
Sugar0.1
Protein4

Steps:

  • In a bowl place coffee and fruit and leavefor a couple of hours or overnight.
  • Add SR flour and chocolate to fruit.
  • Bake in two log tins for 1 hour on 180C/375 degrees F.

COFFEE FRUITCAKE



Coffee Fruitcake image

Make and share this Coffee Fruitcake recipe from Food.com.

Recipe From food.com

Provided by Annacia

Categories     Dessert

Time 3h30m

Yield 20 serving(s)

Number Of Ingredients 14

3 1/2 cups all-purpose flour, plus
2 tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon freshly grated nutmeg
1 lb dried currants or 3 1/3 cups dried currants
1 lb raisins or 3 cups raisins
1 cup lukewarm strong coffee
1 teaspoon baking soda
1 cup unsalted butter, softened
2 cups packed light brown sugar
4 large eggs
1 cup molasses (not robust or blackstrap)
Calories444.5
Fat10.6
SaturatedFat6.2
Cholesterol61.6
Sodium212.4
Carbohydrate86.7
Fiber3.2
Sugar59.6
Protein5.4

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Brush 2 9x5x3 loaf pans lightly with oil, then line bottom and sides with foil, pressing corners to help adhere.
  • Sift together flour, cinnamon, salt, cloves, and nutmeg into a large bowl.
  • Toss currants and raisins with 2 tablespoons flour mixture in a bowl.
  • Stir together coffee and baking soda in a small bowl until dissolved.
  • Beat together the butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, 5 to 7 minutes.
  • Add eggs, 2 at a time, beating well after each addition, and beat in molasses.
  • Reduce speed to low, then add flour mixture and coffee mixture alternately in batches, beginning and ending with flour mixture and mixing until just smooth.
  • Fold in dried fruit mixture.
  • Divide batter between loaf pans and smooth tops by gently rapping bottom of each pan against counter.
  • Bake until a wooden pick or skewer inserted in center of each cake comes out clean, 2 3/4 to 3 1/4 hours (cakes may sink slightly in center).
  • Cool pans on racks 10 minutes, then loosen foil from sides of pans with knife and turn out cakes onto racks.
  • Peel off foil and cool cakes completely, about 3 hours.

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